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Recipes

Tex-Mex Rice & Beans

Tex-Mex Rice & Beans

Ingredients

  • 6 Tbsp olive oil
  • 1 onion, chopped
  • 1 celery branch, chopped
  • 1 carrot, diced
  • 1 sweet red pepper, diced
  • 3 garlic cloves, chopped
  • 1 bunch of green onions, chopped
  • 2 Tbsp Tex-Mex spices, ground
  • 2 tomatoes, chopped
  • 2 cups steamed rice
  • 2 cups cooked red beans, strained
  • 3 ½ cups vegetable stock or water

Garnish

  • Salsa
  • Grated Cheddar or Monterey Jack cheese

Method

  1. 1

    Heat a large, heavy pan on medium-high heat.

  2. 2

    Pour in oil and cook the onion, celery, carrot and pepper. Continue cooking for 4 to 5 minutes until fragrant.

  3. 3

    Add the garlic, green onion and spices. Stirring often, cook for another 2 minutes.

  4. 4

    Add the tomato and the rice and mix well. Add the beans and the stock. Taste the liquid and salt to taste.

  5. 5

    Bring to a boil, cover and reduce the heat to medium-low.  Cook for another 20 minutes.

  6. 6

    Turn off the heat but leave the pan on the burner. Let rest for 20 to 30 minutes before serving with the accompaniments.

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